Crack Chicken Noodle Soup

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  • 3 cups chopped cooked chicken (I used rotisserie chicken)
  • 1 (10.75-oz) can condensed cheese soup
  • 6 cups chicken broth
  • 1 cup milk
  • 2 stalks celery, chopped
  • 2 carrots, thinly sliced
  • 1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
  • 1 (2.25-oz) package Oscar Mayer Real Bacon Bits
  • 1 cup shredded cheddar cheese
  • 8-oz dried fine egg noodles, uncooked


  1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
  2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
  3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.

Recipe adapted >>>>>  here